2. Cut into 24 bars. Roll bars into rounds. If bars are too cold, they might crack. If that happens, allow bars to stand at room temperature for five minutes. Conversely, if bars are too warm, they might stick to your hands. If that happens, chill for 30 minutes.

3. Melt chocolate or vanilla candy melts*. Dip a little of the end of the stick into the melted candy melts. Instert candy-coated stick-end into the crispy treat round. Allow stick to set. One by one, dip pops into melted chocolate. If desired, stand pops up in a block of styrofoam. You can either allow the chocolate to harden and re-dip the pops or, if you want a light coating of chocolate, sprinkle the pops with sprinkles, colored sugar or edible quins. If the chocolate in your bowl begins to set as you work with it, remelt in the microwave. Take care not to overheat the chocolate, as it can burn.

*To melt chocolate: Place half pound of chocolate or confectionerycoatings in a microwave-safe bowl (I recommend a glass 2-cup measure.)Heat the chocolate for 30 seconds. Remove the chocolate from themicrowave and stir. It might not look like it's melting at first.That's fine. Stirring removes "hot spots." Repeat, removing thechocolate every 30 seconds from the microwave and stirring, untilchocolate is melted.